500 Calories or Less: Mushroom Risotto

This is one of our favourite less than 500 calorie meals. It’s perfect if you’re looking for 5:2 diet plan ideas or just fancy something lighter for dinner. The 500 calories fast days are obviously the hardest part of the diet. The point of the 5:2 diet is that you give your body 2 fast days and 5 days where you eat normally, albeit slightly healthier. The diet has become one of the nation’s favourite weight-loss options and the fast days needn’t be as scary as they sound.

This is a delicious easy mushroom risotto, packed with vegetables, so it can really help you and your family up your 5-a-day intake. The wild mushrooms and almonds make a delicious combination – both earthy and nutty – and with the added al dente texture of the arborio rice. If you have any leftovers, make sure you store them in an airtight container in the fridge. Use within 2 days and thoroughly reheat in the microwave or oven before serving again.

Being on a diet doesn’t mean missing out on your favourite treats. We’ve got lots of low calorie versions of classic meals including curry, stir-fries, sandwiches and more. And of course, we’d love to hear how you’re getting on with your 5:2 diet progress so feel free to comment below and let us know all about it.

Print Recipe

500 Calories or Less: Mushroom Risotto

(5 votes, average: 4.80 out of 5)

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By Aubyn – Serves: 3-4

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

This is a delicious easy mushroom risotto, packed with vegetables, so it can really help you and your family up your 5-a-day intake.

Ingredients

• • 15g dried porcini mushrooms
• • 30g butter
• • 1 red onion, peeled and chopped
• • 2 garlic cloves, peeled and chopped
• • A few sprigs of sage
• • 150g chestnut mushrooms, sliced
• • 150g arborio rice
• • 300ml hot vegetable stock
• • 300ml unsweetened almond milk
• To serve:
• • 2 knobs of butter
• • About 30g unblanched almonds, split in half
• • 100g wild mushrooms, well rinsed

Instructions

1

Add the dried porcini mushrooms to 150ml just-boiled water and leave to soak for 15 minutes. Strain, keeping the liquid, and chop mushrooms.

2

Meanwhile, warm the butter in a pan. Add the red onion, garlic and a sage sprig and fry for about 5 minutes.

3

Next, add the porcini mushrooms with the chestnut mushrooms and sauté for 5 minutes.

4

Add the rice, turn up the heat and pour in the mushroom soaking liquid. Let it cook until almost evaporated.

5

Pour in about a half of the stock, stir occasionally until it has been absorbed, then add the rest of the stock, stirring until absorbed.

6

Add the almond milk and stir until creamy and tender. It will take about 20 minutes. Season well and take out the sprig of sage.

7

Warm a little oil in a small pan, add some sage leaves and cook until just beginning to crisp. Take out and drain on kitchen paper.

8

Add a knob of butter to the pan, along with the almonds, and cook until browned, then tip them on to the paper. Add a little more butter and fry the mushrooms. Season well. Spoon mushrooms on the risotto and scatter the nuts and sage leaves on top. Enjoy!

Nutrition

• 314 Calories

Notes

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